Mediterranean Kale

I am really loving this recipe as of late. It’s quick and easy to make. It tastes best fresh but I have made it the night before and had it for lunch the next day. Enjoy!

I’ve taken this recipe from the cookbook “Raw Food Made Easy for 1 or 2 people” by Jennifer Cornbleet.

Yield: 1 serving

4 kale leaves, stems removed

1.5 tsps extra-virgin olive oil

1.5 tsps fresh lemon juice

1/8 tsp salt

1/4 red bell pepper, diced

1 tbs raw pine nute

1 tbs sliced black olives

Dash black pepper (optional)

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips crosswise a few times, so they aren’t too long. Place in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Marinate for 10 minutes at room temperature before serving. Season to taste with black pepper, if desired. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for three days. Bring to room temperature before serving.

For those of us who learn better visually, watch Jennifer make this salad below!